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Cranachan

Servings: 6
Ingredients
  • 1/2 cup old-fashioned rolled oats
  • 2 cups heavy whipping cream, very cold
  • 3 tbsp honey
  • 2 tbsp Scotch whisky
  • 1 tsp vanilla extract, optional
  • 12 oz fresh raspberries
  • Extra honey for finishing
Instructions
    Toast the oats
  1. 1
    Put the oats in a dry skillet over medium heat.
  2. 2
    Toast for about 5-8 minutes, stirring frequently, until fragrant and lightly golden.
  3. 3
    Watch them carefully. There’s a relatively narrow window between pleasantly toasted and “we have recreated peat smoke indoors.”
  4. 4
    Transfer to a plate and cool completely.
    5. Prepare the raspberries
  5. 5
    Reserve about a third of the prettiest raspberries for garnish.
  6. 6
    Lightly crush the remaining berries with a fork. You don’t want raspberry puree—you want juicy, broken berries with some texture.
  7. 7
    If they’re tart, mix in about 1 tsp honey.
    8. Whip the cream
  8. 8
    Whip the heavy cream until it begins to form soft peaks.
  9. 9
    Add 3 tbsp honey, whisky, and vanilla, if using.
  10. 10
    Continue whipping just until medium-soft peaks form.
  11. 11
    Don’t take it to stiff whipped cream. Cranachan is nicer when it remains fairly luxurious and spoonable.
    12. Assemble
  12. 12
    Fold about 2/3 of the toasted oats into the cream.
  13. 13
    Then either fold the crushed raspberries partially through the cream for a marbled effect, or layer everything into glasses.
    14. For individual servings:
  14. 14
    Raspberries → cream → oats → raspberries → cream
  15. 15
    Finish with Reserved fresh raspberries, Toasted oats, Small drizzle of honey. Keep the final few oats out until serving so they remain crunchy.
Read it online: https://wayfarerspantry.com/thepantry/recipe/cranachan/